PACKAGING & RECIPES
CONTENT © 2006 -2019 – QUAIL HOLLOW HUNTS – BERKELEY SPRINGS, WEST VIRGINIA
Steve Glascock, Proprietor
304-258-0584
5285 Highland Ridge Road
Berkeley Springs, WV 25411
    When you receive your cleaned birds from us, they will be in individual plastic
    bags, ready to freeze or cook.  However, you may want to take some further
    steps to insure the quality of the meat.

    It’s a good idea to soak the meat in water in the refrigerator overnight.  Add a
    couple of tablespoons of salt to help draw the blood out of the meat, and rinse
    before packaging.

    The very best packaging is done with a vacuum heat sealer, but plastic freezer
    bags, freezer paper or aluminum foil can be used.  The important thing is to
    eliminate as much air as possible from the package because contact with air
    causes freezer burn. A good, and tasty, way to remove unwanted air from
    freezer bags is to pour a marinade in the bag to surround the meat, then seal.  
    As long as the package isn’t punctured and the freezer stays below zero
    degrees, the meat will retain its quality for many months, perhaps even a
    year.  Always date and label your packages.

    Here are some recipes to try:
    QUAIL IN PICANTE SAUCE

    Ingredients:
    4 whole quail, split
    ¼ teaspoon cayenne pepper
    ¼ teaspoon salt
    4 tablespoons butter
    1 cup cream
    1 cup salsa
    ½ teaspoon oregano
    ¼ teaspoon pepper
    4 tablespoons flour
    ½ cup shredded cheddar cheese

    Directions:
    Place quail in a shallow baking dish.  Season with salt, pepper, oregano and
    cayenne pepper.  Make a cream sauce by by combining the flour, butter cream
    and cheese.  Add salsa to cream sauce and pour over the quail.  Bake at 350
    degrees for one hour.  Check to make sure quail are done before serving.  
    Serve with rice and a good cold drink and remember the quail hunt.
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    QUAIL OR CHUKAR HORS D’OEUVRES

    Ingredients:
    Quail or chukar, deboned
    Thin sliced bacon
    (cut into thirds)
    Jalapenos
    Water Chestnuts
    Cream Cheese
    Zesty Italian Salad Dressing

    Directions:
    drop of cream cheese and a water chestnut.  Wrap all of that together and
    stick it with a toothpick to hold it together. Marinate overnight with zesty
    Italian salad dressing.  Smoke for two to three hours or until bacon is done.
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    QUAIL OR CHUKAR A LA CRÈME

    Ingredients:
    12 to 18 quail breasts
    I diced medium onion
    1 box sliced mushrooms
    1 cup heavy cream
    ¼ to ½ cup sherry
    Pinch of oregano
    1 garlic clove
    ½ pint sour cream
    Salt and pepper to taste

    Directions:
    Place breasts meaty side down in a 15x12 inch baking dish.  Do not overcrowd.  
    Saute onions and mushrooms in olive oil.  Mix in cream, garlic, sherry, herbs,
    salt and pepper.  Pour over breasts.   Cover baking dish tightly with foil.  Bake
    at 325 degrees for one hour, turning occasionally.  Add sour cream, stir and
    serve.
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    From GameandFishRecipes.com:     

    BAKED PHEASANT

    Ingredients:
    skinned legs and breast of 1 pheasant
    2 c. honey
    1 c. butter
    ½ c. flour
    ½ c. parsley, chopped
    salt, pepper, and onion powder to taste

    Directions
    Start by filleting the breast and boning the thighs of the bird. Cut into pieces
    of approximately the same size and thickness. Mix some salt and pepper into
    the flour and coat the meat. Dust the pieces with some onion powder.
    Meanwhile, melt ¾ cup of the butter in a frying pan over medium heat. Brown
    the meat and put in a lightly greased 9×13 casserole dish.
    .Sprinkle with parsley. In the same skillet as used for the meat, add honey and
    remaining butter. Melt together and pour over pheasant. Cover and seal dish
    with tin foil and bake a 325ºF for 30 minutes.
    This delicious baked pheasant recipe serves 4.
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    PHEASANT CHILI

    Ingredients
    8 boned pheasant breasts
    8 oz Monterrey jack cheese, cut into 8 strips
    1 can chopped green chilies (10 ½ oz)
    1 can tomato sauce (15 oz)
    1/3 c. sliced onions
    ¼ c. Parmesan cheese
    ¼ c. unseasoned breadcrumbs
    10 Tbsp melted butter
    1 Tbsp chili powder
    ½ + ¼ tsp cumin
    ½ tsp salt
    hot pepper sauce

    Directions:
    Press breasts until flattened, then place 1 tablespoon green chilies and 1 piece
    of cheese on each breast. Roll to seal the filling and fasten with a toothpick.
    Set meat roll aside. Combine the breadcrumbs, Parmesan cheese, salt, pepper,
    chili powder and ½ tsp cumin. Coat the pheasant rolls in butter and then roll in
    crumb mixture. Place in casserole dish and refrigerate for 4 or more hours.
    Drizzle the rest of the butter on the rolls and bake for 25 minutes at 400ºF
    or until browned. Combine remaining ingredients in a saucepan and cook until
    heated through. Spoon
    over cooked pheasant and serve. This pheasant chili recipe is a different and
    great alternative to regular chili that you and your family will love. You can
    personalize your pheasant chili recipe by adding any ingredient that you will
    enjoy.